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Cheese Recipe

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This comforting vegetarian side dish transforms simple seasonal vegetables into a golden, savory masterpiece. Thin slices of eggplant and pumpkin are roasted until tender and caramelized, offering a delicate sweetness that pairs beautifully with the earthy crunch of blanched green beans. The star of the show is the paneer cheese, which melts slightly over the warm vegetables, adding a rich, creamy texture and mild flavor that ties everything together. Perfect for weeknight dinners or as a hearty accompaniment to grilled meats or curries, this dish is easy to prepare using pantry staples. It&# 226;ÂÂs a reliable, delicious way to elevate your vegetable game without complicated techniques.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 169.2
Dietary: Gluten-free, Vegetarian
Description
This comforting vegetarian side dish transforms simple seasonal vegetables into a golden, savory masterpiece. Thin slices of eggplant and pumpkin are roasted until tender and caramelized, offering a delicate sweetness that pairs beautifully with the earthy crunch of blanched green beans. The star of the show is the paneer cheese, which melts slightly over the warm vegetables, adding a rich, creamy texture and mild flavor that ties everything together. Perfect for weeknight dinners or as a hearty accompaniment to grilled meats or curries, this dish is easy to prepare using pantry staples. It&# 226;ÂÂs a reliable, delicious way to elevate your vegetable game without complicated techniques.
Ingredients
  • 10 Minutes NUTRITION 1092kJ; 16g fat
  • g fibre COST $3.50 a serve
  • g pumpkin, thinly sliced
  • 1 Large eggplant, cut into 1cm-thick slices
  • g paneer cheese, thinly sliced
  • 2 Tablespoons peanut or vegetable oil
  • g green beans, blanched
Directions
  1. 1
    Preheat your oven to 400ðF (200ðC) and line a large baking sheet with parchment paper.
  2. 2
    Toss the thinly sliced pumpkin and eggplant slices with 1 tablespoon of oil, salt, and pepper until evenly coated.
  3. 3
    Arrange the vegetable slices in a single layer on the prepared baking sheet, ensuring they do not overlap.
  4. 4
    Roast in the preheated oven for 15 to 20 minutes, flipping halfway through, until the vegetables are tender and lightly browned.
  5. 5
    While the vegetables roast, blanch the green beans in boiling water for 3 minutes, then immediately transfer them to an ice bath to stop the cooking process.
  6. 6
    Once the roasted vegetables are done, remove them from the oven and arrange them on a serving platter.
  7. 7
    Toss the drained green beans with the remaining tablespoon of oil and season with salt and pepper.
  8. 8
    Scatter the green beans over the roasted pumpkin and eggplant.
  9. 9
    Top the vegetables with thinly sliced paneer cheese.
  10. 10
    Return the platter to the oven for 2-3 minutes just to warm the cheese, or serve immediately while the vegetables are hot.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 169.2kcal
% Daily Value *
Total Fat 16.1g25%
Saturated Fat 6.4g32%
Cholesterol 21.8mg8%
Sodium 82.4mg4%
Total Carbohydrate 4.9g2%
Dietary Fiber 1.2g5%
Sugars 2.4g
Protein 2.3g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: paneer, eggplant, pumpkin, green beans, roasted vegetables, vegetarian side, cheese dish, healthy dinner, easy recipe, indian inspired, gluten free, meal prep
Read it online: https://www.chefs-mate.com/recipe/cheese-recipe-21/